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GRADUATION MEAL CELEBRATIONS – THE PERFECT PLACE TO CELEBRATE IN STYLE

The maitre d’ has just politely asked one of the two chatty lady diners – who’ve clearly had a shopping binge and were now in the mood for a great meal with atmosphere to boot – to move her bag. It wasn’t curt or impolite, rather thoughtful for the two early arrival guests (me and my partner) who were being seated at the cosy ‘table for two’ opposite the bar.

It’s a reflection on the impeccable service and attitude of Guy’s restaurant, situated in Candleriggs in the heart of the city centre. ‘Can a restaurant have attitude?’ I hear you ask. It can indeed and this restaurant’s attitude oozes so much. The owner, Guy, who formerly ran a location catering business, switched from serving A list actors in the film industry to a fixed dining abode within the city centre. Guy’s is a Johnny Depp, a Zoella, a David Beckham, a David Tenant and a Florence Welsh haunt.

I don’t know if this eclectic bunch of actors have ever stepped foot in Guy’s unique restaurant but they’d certainly feel at home with the different themes that all blend to create a unique experience. It has a Day of the Dead corner with several plates as a wall display, many with painted skull patterns and a giant witch figure hanging in the corner which I hadn’t noticed until the waitress kindly pointed it out. The giant mirrors midway into the restaurant just past the bar, reflect the outside natural light creating an inner sanctum from the buzz of the city.

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It’s a classy act with a slightly relaxed feel and very mixed clientele. The great Scottish cuisine, although on the pricier side is not pricey – more, it reflects the excellent standard of cooking which is genuinely worth every penny. Take my soixante quinze champagne cocktail, light with a refreshing citron burst, perfect for a breezy summer evening which is exactly what we enjoyed thanks to the unusually sunny Scottish Summer weather.

The pan fried foie gras is something I had never tried before. Foie gras yes but pan fried was an absolute first and a thrill and most definitely not a last try. It’s soft texture was a pleasant change from the mushier variety of pate foie gras I’m used to.

The menu had suggested drinking Coteaux du Layon wine to complement the foie gras and I have a strong policy to absolutely never be rude to a menu. So I followed orders with an extremely sweet delight. Very much the ‘sweetie’ wine to complement the strong liver taste and toasted brioche.

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My partner shared this exquisite dining experience with what he described as ‘the most amazing’ poached duck egg and black pudding, served on a toasted muffin with truffled holandaise sauce. He’s no stranger to black pudding and has a favourite Italian haunt in the south side of Glasgow where he is regularly served up a black pudding treat but it’s fair to say the south side and city centre restaurant are now interlocking antlers when it comes to a decision on which is best.

The food is locally sourced and it was a hard choice to go a la carte as the Scottish tapas on the market menu were very tempting – steak pie, mince ‘n’ tatties, haggis ‘n’ clapshot and Glasgow salad but the seared duck and chips (with no fat in sight) was a wise choice and perfectly cooked – medium to well done.

My dining guest cheekily ordered mince and tatties to remind him of childhood dinners but I think it may be more Prince Harry’s mince and tattie childhood dinner he was reminiscing – it didn’t disappoint.

Only one of us ordered dessert as some people are weird. Not me. I devoured, I mean delicately spooned, the bread and butter pudding consisting of panettone, brioche and Amarena cherries, with home-made vanilla ice-cream. A perfectly moist pudding and exceedingly creamy ice-cream.

Truly a perfect place to book for graduation to celebrate the special occasion in style with a Guy who clearly knows how to keep his diners satisfied.

As the restaurant simply puts it on their website, ‘…nowhere else in the city can you eat sushi, sashimi, mince & tatties, steak tartare or a variety of home-made ravioli at one table’.

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review by Susie Daniels

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